Chinese / Cooking / Dessert

Ginger Milk Custard with Candied Ginger

Ginger Milk Pudding (薑汁撞奶)- Yes to CookingGinger Milk Custard (薑汁撞奶) is a Cantonese dessert that brings  back memories of my travels to Shunde, a district nestled in China’s Pearl River delta and the place where I first tasted this dessert.

Shunde is known for its pioneering of Cantonese cuisine, as well as its use of Daliang  cow’s milk in sweet and savory creations.  It may be difficult to find Daliang milk outside of Shunde, but that won’t stop you from making this custard.  Minimal ingredients are needed to make this dessert which has a delicate, smooth consistency packed with a gingery kick for the tastebuds!  Whole milk is best for this recipe since it is closer to the full-body taste of traditional Daliang milk; however, you can also use 2%-fat milk to make the dessert healthier.  Just increase the setting time of the dessert by 5 minutes to ensure the custard firms up.

Total Time: 30 minutes

Yield: 2 servings

1 cup whole milk
3 tsp. ginger juice
2 tsp. sugar

Candied Ginger:
2 tbsp.  ginger, peeled and diced
4 tbsp. sugar
1 tsp. ginger juice

1) Prepare candied ginger by combining sugar, ginger juice, and ginger dices over low heat.
2) A sugar syrup will develop and bubbles will appear.  Continue stirring candied ginger until the liquid dries and only sugar crystals and the ginger pieces remain (approx.  15-20 minutes).  Remove from heat.
3) Prepare custard by portioning out 1.5 tsp. ginger juice and 1 tsp. sugar to each of 2 ramekins (5.5 oz., 3.5″ dia.).
4) In a small pot, heat milk to 170F (or 80C) over low heat.  Be careful to not let the milk boil.
5) Pour heated milk equally into ramekins.  Leave ramekins undisturbed and covered with aluminum foil for 15 minutes.  Do not stir.
6) Remove foil and serve immediately topped with candied ginger; or, chill in refrigerator.

Ginger Milk Pudding (薑汁撞奶)- Yes to Cooking, Ingredients

Ginger Milk Pudding (薑汁撞奶)- Yes to Cooking

Ginger Milk Pudding (薑汁撞奶)- Yes to Cooking

Ginger Milk Pudding (薑汁撞奶)- Yes to Cooking

Ginger Milk Pudding (薑汁撞奶)- Yes to Cooking

Ginger Milk Pudding (薑汁撞奶)- Yes to Cooking

Ginger Milk Pudding (薑汁撞奶)- Yes to Cooking

Ginger Milk Pudding (薑汁撞奶)- Yes to Cooking

  Ginger Milk Pudding (薑汁撞奶)- Yes to Cooking

For the ginger juice, be sure to choose a “mature”, very fibrous piece of ginger.  Grate the ginger and squeeze out the liquid from the fibers.  You can use a sieve to catch any fibers while removing the juice, but using your fingers works just as well.

The beauty of this dessert is achieving the custard consistency without using any eggs, gelatin, or agar-agar.  However, be careful not to shake or move the milk once it has been added to the ginger juice, because this will disturb the setting process.

7 thoughts on “Ginger Milk Custard with Candied Ginger

    • Great question! It depends on how “juicy” the ginger is; but, 2 ounces of ginger (about a 3″ inch piece) should be sufficient. -Veronica

    • The enzymes from the ginger juice actually reacts with the hot milk to cause the milk to partially solidify without the use of any thickening agents. The key to this recipe is getting the milk at the right temperature and pouring the milk into the ginger juice (not the other way around), in order for the custard to set :)- Veronica

    • Ginger is one of my favorite ingredients especially for the winter season! Because ginger contains the reagent gingerol, it has the ability to increase blood circulation and reduce the uncomfortable side effects of chills and fever that you become especially susceptible to in the cold weather. -Veronica

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